Our Cabernet Sauvignon follows the Bordelaise model of terroir driven wines blending different Bordeaux varietals. Malolactic fermentation is completed in barrel, and the wines are assembled early so they are “elevated” as the finished wine. The 2012 Claret aged for 12 months in 12% new oak (French and American) to coat the tannins and smoothly integrate the wood. This wine was lightly fined with egg whites and bottled without filtration in January 2014.

Winemaker Notes

This soft, easy-drinking Cabernet is a good introduction to the vintage, and while it will improve over the course of three to eight years, it is not a wine intended for long-term cellaring.